Tex Mex Layered Salad
- For Dressing:
- One 10-ounce can original Rotel (tomatoes + green chiles)
- 8 ounces sour cream
- 3 ounces cream cheese, softened
- 1 teaspoon ground cumin
- 1 medium garlic clove, minced
- For Salad:
- 6 cups chopped Romaine lettuce (or a mix of Romaine & Iceberg)
- One 15-ounce can black beans, rinsed and drained
- One 15-ounce can corn (or 1 1/2 cups fresh corn), drained
- 2 medium avocados, peeled and sliced or diced
- 3/4 cup jarred roasted red pepper strips
- 1 cup shredded sharp cheddar cheese
- One 6-ounce can sliced olives, reserve a few for garnish
- 1/4 cup sliced green onions
- additional chopped lettuce, shredded cheese and olives for garnish
- 1. Prepare the dressing: Place dressing ingredients in a large bowl and use an electric mixer to combine until smooth. Set aside while you prepare the salad.
- 2. Prepare the salad: Layer the salad ingredients in a large glass bowl in the following order: 4 cups of lettuce, black beans, corn, avocado, red peppers, 2 more cups of lettuce, cheese, and olives. Spread the dressing on top. Then use a few sprinkles of chopped lettuce, cheese, olives and green onions to garnish the top. Cover and refrigerate for up to 2 hours, or serve immediately.
tomatoes , sour cream, cream cheese, ground cumin, garlic, romaine lettuce, black beans, corn, avocados, cheddar cheese, olives, green onions, olives
Taken from www.epicurious.com/recipes/member/views/tex-mex-layered-salad-51726061 (may not work)